Thai Coconut Chickpea Curry

Why You’ll Love This Recipe

I love how comforting and satisfying this curry is, without being heavy. It has the perfect balance of creaminess from coconut milk and a gentle kick from Thai red curry paste. The roasted chickpeas on top add a delicious crunch, making every bite exciting. Plus, it’s entirely plant-based, naturally gluten-free, and great for meal prep. Whether I’m cooking for myself or sharing with others, this curry never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the roasted chickpeas
1 can (14 oz) chickpeas
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon garam masala

For the curry
1 tablespoon coconut oil
1 large red onion, diced
2 large garlic cloves, minced
1 tablespoon fresh ginger, grated
3 tablespoons Thai red curry paste
2 cans (14 oz each) chickpeas, drained
300 ml vegetable stock
400 ml coconut milk
100 g baby spinach
Juice of half a lime

Directions

1. I start with the roasted chickpeas. I preheat the oven to 180°C (350°F), line a tray with parchment paper, and set it aside.

2. I rinse and drain one can of chickpeas, then toss them in olive oil, salt, and garam masala. I spread them on the tray and roast for 20–25 minutes, stirring halfway through, until they’re crispy.

3. While the chickpeas roast, I make the curry. I heat coconut oil in a large pan or Dutch oven and sauté the diced onion for 2–3 minutes until soft.

4. I add the garlic and ginger, cooking for another minute until fragrant.

5. I stir in the Thai red curry paste and chickpeas, letting everything fry gently for 2–3 minutes. For a thicker curry, I mash some of the chickpeas at this stage.

6. I add the vegetable stock and coconut milk, then simmer the curry for about 15 minutes until it thickens.

7. I stir in the baby spinach and let it wilt for 2–3 minutes, then finish with a squeeze of lime juice.

8. I top the curry with the roasted chickpeas, saving a few to garnish each bowl.

Servings And Timing

This recipe serves 4 people. It takes 5 minutes to prepare, 25 minutes to cook, and is ready in 30 minutes total.

Variations

Sometimes I swap the chickpeas with white beans or lentils for a change in texture. I’ve also added diced sweet potatoes or bell peppers for extra veggies. If I want it spicier, I add a chopped chili or more curry paste. For added richness, I’ve stirred in a spoonful of peanut butter, which gives it a nice creamy depth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I warm it in a pan over low heat with a splash of water or coconut milk to loosen it up. The roasted chickpeas are best added fresh, so I usually re-toast them in a dry pan or oven before serving again. I don’t recommend freezing, as the spinach and coconut milk can separate.

FAQs

Can I Make This Curry Ahead Of Time?

Yes, I often make it a day ahead—the flavors deepen overnight, making it even tastier the next day.

Can I Use Light Coconut Milk?

Yes, I’ve used light coconut milk when I want a lower-fat version. The curry will be slightly less rich but still flavorful.

Is Thai Red Curry Paste Spicy?

It has a moderate heat, but I can adjust it to my taste by using less or adding more. I sometimes mix in extra chili if I want more kick.

Can I Use Kale Instead Of Spinach?

Absolutely. I sometimes use chopped kale or Swiss chard instead. It adds a bit more texture and still works well with the flavors.

What Should I Serve With This Curry?

I usually enjoy it on its own, but when I want something extra, I serve it with jasmine rice, brown rice, or warm naan to soak up the sauce.

Conclusion

This Thai Coconut Chickpea Curry is a wholesome, vibrant meal I love turning to when I want something cozy but quick. With creamy coconut, warm spices, and that crispy chickpea topping, every bite feels satisfying. It’s a fuss-free dish that fits into any busy schedule but still delivers bold, layered flavor.